Back to Recipe

Aloo and Broccoli Parantha

Ingredients

  • ½ small potato, boiled, peeled and grated
  • 2 broccoli florets, blanched and finely chopped
  • 45 grams whole wheat flour + for dusting
  • A pinch of salt
  • A pinch of cumin powder
  • A pinch dried mango powder
  • 1 teaspoon homemade white butter/ghee

Age Group: 12 months & above

Aloo and Broccoli Parantha
  • 1 Put the wheat flour and salt in a bowl, add sufficient water and knead into soft dough.
  • 2 For stuffing, mix the potato, broccoli, salt, cumin powder and dried mango powder in a bowl.
  • 3 Divide the dough and the stuffing into two equal portions.
  • 4 Roll out the dough into thick chapatti and stuff each with a portion of stuffing. Seal the edges and roll into thin parantha.
  • 5 Heat a non-stick tawa. Place the parantha on it, one after the other, and cook till the underside is almost cooked. Flip and cook till the other side is almost cooked.
  • 6 Drizzle half teaspoon white butter/ghee and cook, turning sides, till both the sides are completely cooked.
  • 7 Serve.

Nutritional Value

  • Calories (kcal) – 240.4
  • Carbohydrates (gm) -40.53
  • Protein (gm) – 7.35
  • Fats (gm)- 5.76
  • Iron (mg)- 3.02
  • Calcium (mg) – 49.1